Id be very concerned about being able to do any volume, and how long it takes the deck to recover from heat loss after baking a pie.
Food for thought;
We just added pizza onto our menu about year ago, we only fired one deck of our triple-stack ovens, we can fit six, 16" pies in each deck. Our pizza volume has increased enough to now needing to fire 2 of the 3 decks, and we are in our slowest time of the year. So if you put out a great pizza, the volume may overwhelm your ability to provide them